Save A velvety, gently spiced soup blending the natural sweetness of butternut squash and ripe pears&mdasha comforting dish perfect for chilly days and festive gatherings.
The first time I made this soup for my family, everyone was surprised at how beautifully pears balanced the squash. It quickly became a seasonal staple in our home.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cubed
- Pears: 2 ripe, peeled, cored, and chopped
- Yellow onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (gluten-free if needed)
- Coconut milk or heavy cream: 1/2 cup
- Olive oil: 2 tbsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Salt and freshly ground black pepper: to taste
- Garnish (optional): Chopped chives or parsley, toasted pumpkin seeds, additional coconut milk or cream for drizzling
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook about 3 to 4 minutes until translucent.
- Add squash & pears:
- Stir in butternut squash and pears. Cook 5 minutes, stirring occasionally.
- Season:
- Add ground ginger, cinnamon, salt, and pepper. Cook for 1 minute.
- Simmer:
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until squash and pears are tender.
- Blend:
- Remove from heat and use an immersion blender to puree the soup in the pot until smooth.
- Finish:
- Stir in coconut milk or cream, taste, and adjust seasoning as needed. Heat gently if necessary before serving.
- Serve:
- Ladle into bowls and garnish with herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.
Save My kids love sprinkling pumpkin seeds on their soup bowls&mdashit&rsquos a small touch that makes family dinners a little more festive.
Required Tools
Large pot, chef&rsquos knife, cutting board, immersion blender or standard blender, ladle
Allergen Information
Contains tree nuts if using coconut milk, dairy if using heavy cream. Always check labels for allergens and use certified gluten-free broth if needed.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 37 g, Protein: 3 g
Save This soup is easy to make and always impresses guests. The flavor only improves if you let it sit overnight.
Recipe FAQ
- → Can I substitute pears with another fruit?
Yes, apples are a great alternative, offering a subtle variation in sweetness and texture while maintaining the soup's balance.
- → What spices enhance the flavor of the squash and pear blend?
Ginger and cinnamon add gentle warmth and depth, complementing the natural sweetness of the ingredients beautifully.
- → How do I achieve a smooth, creamy texture?
Using an immersion or standard blender to puree the cooked mixture until silky ensures a smooth and velvety consistency.
- → Are there dairy-free options for creaminess?
Coconut milk offers a rich, dairy-free alternative that maintains creaminess without altering the soup’s natural flavors.
- → What garnishes best complement this dish?
Chopped herbs like chives or parsley and toasted pumpkin seeds add freshness and crunch, enhancing presentation and taste.